Spring Savoury Muffins

INGREDIENTS:

• 1 1/2 cups almond flour (or GF self raising instead of almond and coconut flour)

• 2 tbsp coconut flour

• 1 tsp baking powder (omit if using GF SR flour)

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/4 cup nutritional yeast

• 1 tsp italian herbs

• 1 small zucchini, grated

• 1 small carrot, grated

• 1 spring onion, diced

• 1/4 cup sundried tomato, chopped

• 2 eggs, whisked

• 3/4 cup almond milk

METHOD:

1. Preheat oven to 180 degrees C and grease a muffin tray.

2. In a bowl add all the dry ingredients together and mix well.

3. In a separate bowl add all the wet ingredients + whisk together.

4. Now add the wet ingredients into the dry and mix well.

5. Pour mixture into the muffin tray and place in the oven to bake for 30 -35 mins or until golden and a skewer comes out clean.

6. Let cool in the tray for 10 minutes + cool completely on a rack.

GF, DF + V - serves 6